I am keeping the first post as it seemed to be, yet I am including some more sections in the middle of, and new photographs, extraordinarily disclosing better how to make the pistachio flour, which is an inquiry I get a considerable amount. You can find in the video how I make the pistachio flour, yet I will clarify with more subtleties beneath.
Another disclaimer, I am not erasing the old pictures, first since I like to see the advancement of my work, and second in light of the fact that a significant number of these photos have been stuck on Pinterest, and I don't know whether it would influence that if I somehow managed to erase them lol!
This week I am bringing three French macaron plans to the blog. The formula for the Pistachio Macarons is the first.
Pistachio Macarons with a Pistachio Cream Cheese Filling. Showered with white chocolate, and beat with ground pistachio.
- Pistachio Macaron Shells
- 3 egg whites 100 grams, 3.5 oz
- 1/2 cup granulated sugar 100 grams, 3.5 oz
- 3/4 cup almond flour 72 grams, 2.5 oz
- 1/4 cup pistachio flour* see notes 28 grams, 1 oz
- 3/4 cup powdered sugar 90 grams, 3.17 oz
- A few drops of green food coloring
- Pistachio Cream Cheese Filling
- 2 ounces cream cheese softened (56 grams)
- 2 tablespoons butter softened (28 grams, 1 oz)
- 1 cup powdered sugar sifted (127 grams, 4.5 oz)
- 1/4 cup pistachio flour* see notes 28 grams, 1 oz
- 1/2 teaspoon vanilla extract
- To assemble
- 1/4 cup ground pistachio* read notes
- 2 oz white chocolate melted and slightly cooled (56 grams)
Instructions
- Pistachio Macaron Shells
- Before you start, get all of your ingredients ready. Prepare a large piping bag, fitted with a large round tip.
- Line two baking sheets with parchment paper or silicon mat.
- Under my parchment, I put a layout with circles that measure about 1 1/2 inches each. That’s how big I like to pipe my macarons.
- Measure out all of your ingredients.
- Sift powdered sugar, almond flour, and pistachio flour together. Set aside.
- Now you can finally start.
- Place egg whites and granulated sugar in a heat proof bowl or in a double boiler. Over a pan of simmering water, whisk the whites and sugar until frothy and sugar completely melted. It will take a couple minutes. You can test by touching the mixture between your fingers, and if you feel any sugar granules just keep whisking mixture over the water bath.
- Make sure the bottom of the bowl isn’t touching the simmering water.
- Transfer mixture to the bowl of a stand mixer. (I use my kitchenAid bowl when doing this, because it makes it easier)
- With the whisk attachment, whisk mixture on high speed for a few minutes until stiff peaks are formed.
- Best way to check this is to keep your eye on the whites. Once they get glossy and you start seeing streaks formed by the whisk, it might be time to stop.
- You don’t want to overbeat the mixture at this point, because you don’t want to add too much air to it. Just whisk until stiff peaks have formed.
- Pour powdered sugar, almond flour, and pistachio flour mixture into stiff whites.
- Start folding gently forming a letter J with a spatula. Add the food coloring at this point.
- It’s time to stop folding when the batter is glossy and has a thick and flowing consistency. There are several ways to test this, and you might have to have a couple failed batches before you get this right.
- First, I pick up some batter with my spatula and try to draw a figure 8 with the batter that is dripping off the spatula. If you can form several 8 figures without the batter breaking up, that’s one indication that it might be ready.
- Then, I grab a teaspoon of batter and spoon onto my parchment paper or silicon mat.
- If the batter stays stiff and doesn’t spread out a bit, I start folding a little bit more, about 3 folds.
- Test again.
- Once the batter spreads out a bit and starts to look glossy on the parchment paper, I transfer my mixture to the piping bag.
- You don’t want your batter to be too runny either. So be careful not to overmix. It’s always best to undermix and test several times until the proper consistency has been achieved.
- This is the most important part about making macarons in my opinion.
- Once you’ve piped as many 1 1/2” circles as you could, bang the trays against the counter a few times each. This will release air bubbles that are in the batter and prevent your macaron shells from cracking.
- Let your trays sit for a while so the shells will dry out a little bit. I usually leave about 20-40 minutes, depending on how humid the day is. You’ll know they’re ready when you gently touch the surface of a macaron and it seems dry.
- Pre-heat the oven to 325F.
- Bake one tray at a time.
- Bake for 4 minutes, rotate tray.
- Bake for 4 more minutes and rotate the tray again.
- Keep baking the trays for a total of 16-20 minutes each, rotating the tray in between to ensure even baking.
- When baked, the macarons will have a deeper color and formed feet.
- Remove from the oven and bake the other tray.
- Let the macarons cool down before proceeding with the filling.
- Pistachio Cream Cheese Filling
- Cream butter and cream cheese at medium speed for about 1 minute.
- With the mixer off, add sifted powdered sugar, mix on low to combine. Add pistachio flour and vanilla. Cream for another minute or so until creamy and fluffy.
- Put filling in a piping bag.
- To assemble
- Pipe about 1 teaspoon of filling on top of each bottom shell. Top with the top shell.
- I melted white chocolate and put it in a piping bag, cut a very small hole at the end and drizzled the white chocolate over the macaron shells, and then topped them with ground pistachios.
- Storage
- Store macarons in the fridge, in an air tight container for up to 5 days, and in the freezer for about 1 month.
Read more our recipe Lemon Lime Jello Salad #desserts #cakerecipe #chocolate #fingerfood #easy
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